Coffee-Rubbed Pork Tenderloin with Blueberry Sauce and a Backyard Barbecue!

Who doesn’t love a good barbecue? And what better time of year than right now when the summer days are hot, the nights are cool and friends and family are gathering in the neighborhood to share food and fun times. Summer evenings are full of magic. I can close my eyes now and see lightning bugs glowing like miniature lighthouses floating through the sky. I can hear children running, playing and laughing and the sound of crickets chirping. Wait, that may be for real – aak! I think there’s a cricket in my kitchen! Oh well, I’m about to take this party outside anyhow!

No matter where you are, summer is a time for cooking, grilling and eating outside. To celebrate, my dear friends and roomies from Camp Blogaway and I are bringing you a Summer Barbecue Party today with four amazing dishes that will rock your next outdoor get-together! These ladies are amazing and so are their fabulous blogs! We would stay up far past everyone else in the adjoining rooms in our cabin giggling and sharing stories. The four of us hit it off right away and we’re so happy to be working together to bring you these tantalizing recipes. So grab some friends and head outside, peeps. It’s time for a Backyard Barbecue!

I’m coming to the party with the main course, Coffee-Rubbed Pork Tenderloin with Blueberry Sauce. The coffee adds a deep roasted essence to the pork and creates a crisp crust while grilling that seals all the juices in. I pair it with a sweet and savory blueberry sauce that you will want to put on everything! See my recipe below.

The talented and fit Rebekah of Decadently Fit is sharing with us her delicious and healthy Broccoli Slaw Salad. She has given this once fattening and bland side dish a nutritionally decadent makeover. This is an easy and guiltless alternative that gets the whole family seal of approval! Find the recipe here: http://decadentlyfit.com/2013/07/02/broccoli-slaw-salad-virtual-bbq/

Angela, the fun-loving gal behind Aloha Yinz Mangia is bringing her crowd-pleasing Christine’s Colorful Potato Salad. This famous recipe is delightfully cool and creamy with red potatoes and blue cheese yet has a bright zingy crunch from green apple. Hello, yum! Find the recipe here: http://www.alohayinzmangia.com/2013/07/christinescolorfulpotatosalad.html

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Finally, the lovely Jillian from Food, Folks and Fun is bringing everyone’s favorite – dessert! She’s sharing with us her smooth and rich Crème Brûlée Tart. This is her interpretation of a French classic complete with the crackling burnt sugar topping and served with fresh seasonal berries. My mouth is watering already! Find the recipe here: http://foodfolksandfun.net/2013/07/creme-brulee-tart-vir/

Coffee-Rubbed Pork Tenderloin with Blueberry Sauce

www.barbaracooks.com

Servings: 5 • Size: 3 ounces pork & 3 Tablespoons sauce  • Weight Watcher Points+: 3

Calories: 155 • Fat: 3g • Carbs: 2g • Fiber: 0 • Protein: 19g

Sugars: 2g • Sodium: 80g • Cholesterol: 56mg

Ingredients:

• 1 pound pork tenderloin
• 1 ½ Tablespoons coffee grounds
• 1 ¼ teaspoons kosher salt, divided
• 1 teaspoon smoked paprika, divided
• 1 cup fresh blueberries
• ½ teaspoon ground cinnamon
• 1/8 teaspoon ground black pepper

Directions:

Preheat grill to medium-high.

Trim any visible fat from the pork tenderloin and pat dry with paper towels. In a small bowl, mix together the coffee grounds, 1 teaspoon kosher salt, and ½ teaspoon smoked paprika.  Pat the coffee ground mixture, liberally coating the entire tenderloin.

Place the tenderloin on the grill and cook with the lid closed 8-9 minutes. Flip and cook an additional 8-9 minutes or until thermometer inserted reaches 150 degrees. Remove from heat let rest, covered for 5 minutes.

In a medium bowl, combine the blueberries, remaining ¼ teaspoon kosher salt, ½ teaspoon smoked paprika, cinnamon and black pepper. Mash together with a potato masher or fork.

Slice the pork tenderloin into 1-inch slices and place on serving tray or plate. Top with blueberry sauce.